Cuttlefish Sepia pharaonis skin gelatin-based film: storage stability and its effectiveness for shelf-life extension of chicken meat powder

Stability of cuttlefish (Sepia pharaonis) ventral skin gelatin film (CG) and film incorporated with Fenton’s reagent (H2O2 0.02 M + Fe2SO4 0.002 M) (FG) was evaluated after 21 days of storage at 50% relative humidity and 25 °C. No changes in mechanical property were observed for CG film but slight increase in tensile strength (TS) was found for FG film after storage (P < 0.05). Furthermore, water vapor permeability (WVP) increased for both films (P < 0.05), while no marked changes in film solubility and transparency values were found (P > 0.05). DSC and TGA study revealed that molecular reorganization with higher thermal stability were formed in the film matrix during storage. When CG and FG film were used to cover chicken meat powder, the samples covered with both films had lower moisture content, peroxide values (PV) and thiobarbituric acid reactive substances (TBARS), compared with control samples (without cover) (P < 0.05). Generally, FG film showed more preventive effect than CG film. However, both films were poorer in preventing moisture migration and retarding the color changes of chicken meat powder than low-density polyethylene (LDPE) films. Thus, gelatin-based film, especially modified with Fenton’s reagent could be used as a biodegradable packaging material to prevent lipid oxidation in oil enriched foods. Nevertheless, the improvement of its water barrier property is still needed.